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The Ultimate Thick & Chewy Chocolate Chip Cookies: Secrets to a Gooey Center and Crispy Edges

A stack of three perfectly chewy chocolate chip cookies with melted chocolate centers.
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Follow this straightforward recipe to make bakery-style chocolate chip cookies that are perfectly thick, chewy in the center, and have slightly crisp edges. This recipe uses melted butter for texture and requires no dough chilling time.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips or chunks
  • Flaked sea salt, for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until fully combined. The mixture will look wet.
  3. Whisk in the eggs one at a time until incorporated. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in the chocolate chips or chunks.
  7. Scoop the dough using a large cookie scoop (about 3 tablespoons per cookie) and place them 2 inches apart on the prepared baking sheets. For thicker cookies, gently press the dough balls down slightly in the center.
  8. Bake for 10 to 12 minutes. The edges should look golden brown, but the centers should still look slightly underbaked and soft.
  9. Remove the sheets from the oven. Immediately sprinkle the tops of the cookies with a pinch of flaked sea salt, if using.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The residual heat helps set the chewy center.

Notes

  • Using melted butter, rather than softened butter, helps create a denser, chewier cookie structure.
  • The high ratio of brown sugar to white sugar contributes moisture and chewiness.
  • Do not bake these cookies longer than 12 minutes; the soft center firms up as they cool.
  • For a bakery-style look, press a few extra chocolate chips onto the tops of the dough balls before baking.

Nutrition

Find it online: https://cookingbycarla.com/chewy-chocolate-chip-cookies/